Burrata & Tomato dip 🤤 Paired perfectly with a crisp Pinot Gris 👌🏼
Let's Cook → Video
Prep: 10 mins | Cook time: 5 mins
What you will need:
- EVOO
- 2 Slices of prosciutto crudo
- Balsamic reduction
- 1 Burrata ball
- 2 Tomatoes, diced
- A handful of basil, roughly chopped
- Parmesan cheese, grated
- Sourdough bread, sliced
- Salt & Pepper (Truffle salt optional)
Method
- Start by heating up a drizzle of EVOO in your frying pan over medium heat
- Lay the prosciutto slices into the pan in a single layer and cook for approximately 1 minute on each side, or until golden and beginning to crisp. Transfer to a plate lined with a paper towel and allow to cool before roughly breaking them into pieces. set aside
- Pour a generous layer of EVOO over the base of your serving platter, then drizzle over the balsamic reduction
- Place the burrata over the olive oil and gently break it apart with a spoon, spreading it loosely across the platter
- Scatter the diced tomatoes evenly over the burrata, topped with the fresh basil and prosciutto pieces
- Finish with another generous drizzle of EVOO, some salt and pepper to taste and some grated parmesan cheese (I used truffle salt for an extra touch of flavour)
- Serve with some sourdough and enjoy!
